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Sour spinach

Sour spinach
Ringo H.W. Chiu / For the Times

Two years ago I visited Nevin Halici, one of the most important Turkish food writers, at her home in Konya, Turkey, which is also the town where the famous 13th century Sufi poet Rumi spent most of his adult life. ... Read more

Total time: 1 hour, 25 minutes | Serves 4
  • 1 1/4 pounds spinach (about 2 bunches), stemmed
  • 3 tablespoons butter
  • 1 onion, minced
  • 1/2 pound boneless lamb, cut into 1/2 -inch pieces
  • 1/4 cup bulgur
  • 1 teaspoon salt
  • 1/4 cup pomegranate molasses or to taste

Step 1Wash, drain and chop the spinach. Set aside.

Step 2Melt the butter in a large saucepan over medium heat. Add the onion and fry until translucent, about 5 minutes. Add the lamb and brown with the onions, about 5 minutes. Add 2 1/4 cups water and simmer until the lamb is quite tender, 30 to 40 minutes.

Step 3Stir in the bulgur and salt and add the spinach. Cover and cook over low heat until the spinach is done, 8 to 10 minutes.

Step 4Stir in the pomegranate molasses. Bring the mixture to a boil, remove from the heat and let stand 10 minutes before serving. Serve with rice.

Note: From "Sufi Cuisine" by Nevin Halici. Pomegranate molasses is available in Middle Eastern markets.


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